ArticleFrontiers in microbiology2023
Microbial succession and its effect on the formation of umami peptides during sufu fermentation.
Article in Frontiers in microbiology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed, 17 citations in OpenAlex.
- Ecological factors that drive microbial communities in culturally diverse fermented foods.BMC microbiology · 2025Article
- Antioxidant content following fermentation of lemongrass for herbal beverage development.Journal of food science and technology · 2024Article
- Microbial β C-S Lyases: Enzymes with Multifaceted Roles in Flavor Generation.International journal of molecular sciences · 2024Review
- Oral Administration of Fermented Milk from Co-Starter ContainingFoods (Basel, Switzerland) · 2024Article
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Authors and funding
3 authors at 2 institutions in 2 countries.
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No grant is acknowledged in the PubMed record.
Abstract
Sufu, a traditional Chinese fermented food, is famous for its unique flavor, especially umami. However, the formation mechanism of its umami peptides is still unclear. Here, we investigated the dynamic change of both umami peptides and microbial communities during sufu production. Based on peptidomic analysis, 9081 key differential peptides were identified, which mainly involved in amino acid transport and metabolism, peptidase activity and hydrolase activity. Twenty-six high-quality umami peptides with ascending trend were recognized by machine learning methods and Fuzzy c-means clustering. Then, through correlation analysis, five bacterial species (
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